et a thinner consistency (like Baja Fresh).
Chop remaining onion into
1. Chop up the onions, garlic and green peppers.
2. Add to large pot and saute for approximately 5 minutes.
3. Add the ground sirloin, chili powder, cumin and cook until browned.
4. Add Red Gold Diced Tomatoes, Brooks Chili Baked Beans, and both salsa tubs.
5. Mix well.
6. Add additional cumin and chili powder if your taste buds so desire.
7. Let simmer for 45-60 minutes mixing as you go.
8. Enjoy with a dollop of sour cream.
eek refrigerated.
For the Salsa: Place half of canned tomatoes
astry blender.
Add the salsa, beating 3 minutes with an
br>Serve with lime and salsa on the side.
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
and mix well.
Add salsa and mix well.
Season
ine and you will have salsa soup).
Dice the red
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
ngredients, except the swordfish and salsa, in a mixing bowl.
ngredients.
If using the salsa plain, I prefer to simmer
armed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for
Preheat oven to 450\u00b0F.
Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
Pour mixture into the pie shell, and smooth over the top.
Bake for 25 minutes, or until center is firm to the touch.
Remove tart form oven, and immediately top with sliced tomatoes.
Sprinkle tops of tomatoes with cilantro and serve.
Fresh salsa or sour cream make nice garnishes.
lps, because I like my salsa pretty smooth, but you
chicken, 4 cups shredded cheese, fresh salsa (pico de gallo), juice from
In a large frying pan, cook all the chiles until black on each side, then cut chiles down the middle and remove all the seeds. Dice chiles real small.
Put into a large saucepan.
Chop onions and tomatoes real small.
Put into pan with chiles.
Add the Pace salsa to other ingredients in pan.
Also, add tomato sauce, stewed tomatoes and 1 cup of water.
Let simmer for about 1 hour.
Make sure to add about 1 tablespoon of garlic salt.
Make sure to mix all ingredients well before simmering.
Makes about 6 pounds of salsa.
ed onion.
Chop up fresh Cilantro, stems and all.
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
Spoon about 1 tablespoon egg yolk mixture into each egg white half.
Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
Cover and refrigerate until serving time or up to 24 hours.
ool slightly.
For the salsa:
In a bowl, stir
In a large bowl, mix all of the ingredients together except the tomato sauce, salsa, and broth.
With clean hands work mixture together.
Add just enough tomato sauce to hold mixture together, making it moist but firm.
Form into small meatballs, 1 1/2 inch in diameter.
In a saucepan, bring the broth to a boil.
Decrease heat to med-low and add the meatballs.
Simmer about 25 minutes to completely cook the meatballs.
Remove the meatballs to a serving dish.
Place a bowl of fresh salsa on the side; serve with toothpicks.